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Christmas Ale Beer Kit

Label Peelers
$78.69
$78.69
$51.15
(You save $27.54)

                  Christmas Ale

OG: 1.075-1.090

FG: 1.014-1.022

ABV: 8-9%

 

9 lbs Amber DME

œ lb Chocolate Malt

1 lb 80L Crystal Malt

1 lb Dark Candi Sugar

1 oz Columbus (BITTERING 60 minutes)

1 oz Cascade (BITTERING 60 minutes)

1 oz Cascade (AROMA 10 minutes)

œ oz Ginger

1 oz Sweet Orange Peel

1 oz Cinnamon Sticks

1 tsp Cardamom Seeds

2 tsp Allspice

Safbrew S-33 Dry Yeast

5 oz Corn Sugar (Priming)

1 tsp Irish Moss (Optional for clarity: Not included)

 

 

Put all grains in grain bag. Add 2 gallons of cold water to boiling pot and slowly bring water to 160 degrees and let steep for 20-30 minutes. Remove grains from pot and sparge (pour water through grain bag) with warm water. Bring to a near boil, remove pot from heat and add malt extracts and Candi Sugar. When wort starts to boil, add bittering hops and boil for 40 minutes. Add all spices. Boil 5 minutes and then add 1 tsp of the Optional Irish Moss. Boil 5 minutes and add aroma hops. Finish 1 hour boil and let sit covered for about 5 to10 minutes to allow the spices extra time to steep. If using an Ice Break to cool wort, put pot of wort in sink or bin of ice and water and bring temperature down to about 100 to 120 degrees. Transfer wort into primary leaving the spices behind and top off with cold water to bring volume to 5.5 gallons. Ensure that wort is below 72 degrees and then pitch yeast and mix well. Ferment in primary for 5 to 7 days depending on ambient temperatures. After the Krausen (foam at the top of the fermenting brew) drops, transfer to 5 gallon glass carboy and condition for 2 to 4 weeks and check specific gravity just to be sure the beer is done fermenting. Bottle with 5 ounces of priming sugar. ENJOY! 

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Yeast Energizer / Irish Moss Option
Increase Alcohol Content: +.75% ABV
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Description

                  Christmas Ale

OG: 1.075-1.090

FG: 1.014-1.022

ABV: 8-9%

 

9 lbs Amber DME

œ lb Chocolate Malt

1 lb 80L Crystal Malt

1 lb Dark Candi Sugar

1 oz Columbus (BITTERING 60 minutes)

1 oz Cascade (BITTERING 60 minutes)

1 oz Cascade (AROMA 10 minutes)

œ oz Ginger

1 oz Sweet Orange Peel

1 oz Cinnamon Sticks

1 tsp Cardamom Seeds

2 tsp Allspice

Safbrew S-33 Dry Yeast

5 oz Corn Sugar (Priming)

1 tsp Irish Moss (Optional for clarity: Not included)

 

 

Put all grains in grain bag. Add 2 gallons of cold water to boiling pot and slowly bring water to 160 degrees and let steep for 20-30 minutes. Remove grains from pot and sparge (pour water through grain bag) with warm water. Bring to a near boil, remove pot from heat and add malt extracts and Candi Sugar. When wort starts to boil, add bittering hops and boil for 40 minutes. Add all spices. Boil 5 minutes and then add 1 tsp of the Optional Irish Moss. Boil 5 minutes and add aroma hops. Finish 1 hour boil and let sit covered for about 5 to10 minutes to allow the spices extra time to steep. If using an Ice Break to cool wort, put pot of wort in sink or bin of ice and water and bring temperature down to about 100 to 120 degrees. Transfer wort into primary leaving the spices behind and top off with cold water to bring volume to 5.5 gallons. Ensure that wort is below 72 degrees and then pitch yeast and mix well. Ferment in primary for 5 to 7 days depending on ambient temperatures. After the Krausen (foam at the top of the fermenting brew) drops, transfer to 5 gallon glass carboy and condition for 2 to 4 weeks and check specific gravity just to be sure the beer is done fermenting. Bottle with 5 ounces of priming sugar. ENJOY! 

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Additional info

SKU: LPXMasAle
Width: 0.01
Height: 0.01
Depth: 0.01
Shipping: Calculated at Checkout